Making muscadine jelly at home feels like bottling up a little piece of Southern tradition. These thick-skinned grapes, often found in backyards across the South, are perfect for a rich, sweet jelly that's as good on biscuits as it is on a charcuterie board. This recipe uses no added pectin-just sugar, lemon juice, and patience-so every spoonful tastes as natural as it gets.
If you love old-fashioned preserves, you might also enjoy this homemade strawberry jam that's just as simple and cozy.
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ingredients you'll need
- 2 ½ pounds fresh or frozen muscadines or scuppernongs, washed and drained (remove any stems or leaves)
- 1 cup water
- 3 cups granulated sugar (important for setting since there's no added pectin)
- 1 tablespoon lemon juice (optional, but helps with setting and brightness)
step-by-step guide to making muscadine jelly
step 1: prepare the grapes
Slice the muscadines in half and place them in a large pot. Add the water and slowly bring everything to a boil, stirring often so nothing scorches. Keep an eye on the pot-burnt grapes will ruin the whole batch.
step 2: cook and mash
Once it boils, reduce the heat to low-medium. Cover and let the grapes simmer for 30-40 minutes. Stir occasionally, then mash them with a potato masher to release more juice.
step 3: extract the juice
Pour the mixture into a food mill set over a large bowl and work it through. This separates out the skins and seeds, leaving you with smooth juice and pulp. If you don't have a food mill, a potato ricer or fine-mesh sieve works too.
Measure out 4 cups of juice. If you're just a little under, that's fine-it will still work.
step 4: boil with sugar and lemon juice
Return the juice to your pot. Bring it back to a boil, then stir in the sugar and lemon juice until dissolved. Keep it at a steady boil for about 20 minutes, or until a thermometer reads 220°F (105°C). Using a thermometer takes the guesswork out of jelly-making.
If you don't have one, use the wrinkle test: keep a plate in the freezer, drop a spoonful of jelly on it, wait a few seconds, and push it with your finger. If it wrinkles, the jelly is ready.
step 5: skim, jar, and store
Skim off any foam on top. Ladle the hot jelly into sterilized jars and seal with lids.
- For fridge storage: let jars cool before refrigerating. They'll last for a few months-just discard if you see mold.
- For canning: process jars in a water bath for 5 minutes. Store in a cool, dark place for up to a year.
This recipe makes about 4 to 5 half-pint jars.
tips for perfect muscadine jelly
- Use ripe muscadines for the best taste.
- Don't skip stirring-fruit scorches fast.
- A thermometer is your best friend here.
- Add a bit of cinnamon or nutmeg if you like a spiced jelly.
serving ideas
- Spread on hot biscuits or buttered toast
- Swirled into oatmeal or yogurt
- As a glaze for baked chicken or pork
- With sharp cheeses on a charcuterie board
- In thumbprint cookies for a Southern twist
storage notes
- Refrigerated: lasts a few months after opening
- Canned: keeps up to a year in a cool, dark place
- Frozen: place in freezer-safe jars or containers for up to 12 months
faq
can i make muscadine jelly without pectin?
Yes-you're already doing it! Muscadines have natural pectin in their skins, so cooking them long enough helps the jelly set.
how long does homemade muscadine jelly last?
Canned, it'll last a year in a cool spot. Opened jars should be used within 3 weeks.
can i freeze muscadine jelly?
Absolutely. Just leave a little space in your container for expansion.
what if my jelly doesn't set?
Don't worry-it happens. You can reboil it with a little extra sugar and lemon juice, or simply call it muscadine syrup. It's amazing on pancakes.
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Print📖 Recipe
Easy Muscadine Jelly Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 to 5 half-pint jars 1x
- Category: Preserves
- Method: Stovetop
- Cuisine: Southern
- Diet: Vegetarian
Description
Making muscadine jelly at home feels like bottling up a little piece of Southern tradition. These thick-skinned grapes, often found in backyards across the South, are perfect for a rich, sweet jelly that's as good on biscuits as it is on a charcuterie board. This recipe uses no added pectin-just sugar, lemon juice, and patience-so every spoonful tastes as natural as it gets.
Ingredients
- 2 ½ pounds fresh or frozen muscadines or scuppernongs, washed and drained (remove any stems or leaves)
- 1 cup water
- 3 cups granulated sugar
- 1 tablespoon lemon juice (optional)
Instructions
- Slice muscadines in half, place in large pot with water, bring to boil, stirring often
- Reduce heat, simmer 30-40 minutes, mash grapes with potato masher
- Pour mixture into food mill or sieve, extract juice (measure 4 cups)
- Return juice to pot, bring to boil, add sugar and lemon juice, boil 20 minutes until 220°F
- Skim foam, ladle into sterilized jars, seal with lids
- Refrigerate for short storage or process in water bath for 5 minutes for canning
Notes
This recipe makes about 4 to 5 half-pint jars. Refrigerated: lasts a few months after opening. Canned: keeps up to a year. Frozen: up to 12 months. If jelly doesn't set, reboil with sugar/lemon juice or enjoy as syrup. Serving ideas: biscuits, toast, oatmeal, yogurt, charcuterie, or thumbprint cookies.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
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